Wild Rice Lumberjack Soup

• 2 pound bag of Chieftain's Wild Rice Lumberjack Soup
• 10 TO 12 oz. Garlic, Herb or Savory Seasoning (or season yourself!)
• 7.5 quarts of water, broth or stock

Combine soup blend and seasoning with water, broth, or stock in large stockpot. Bring to a boil. Stir; reduce heat to a simmer. Cover and simmer until rice, grains and beans are tender. 

Yield: Approximately 29 cups of soup.

Suggestions:

• Serve as is or change it a bit to reflect your own culinary style!
• Want more protein? Add your own chicken or beef while simmering. 
• Make a classic creamy wild rice soup by adding cream cheese and heavy cream when done.
• Cook it with some ale and add shredded cheddar when done to make a delicious cheesy beer soup.
• Add crushed tomatoes, beef and red wine. 
• Fry bacon until crisp and mix into finished soup with cheese and top with cherrywood smoked sea salt.
• Top soup with popped millet or puffed quinoa. 
• Soup can be frozen and reheated.

Dry Roasted Wild Rice, Brown Rice, Kibbled Mushrooms, Carrot/Celery Mix, Red Rice, Job's Tears, Black Rice Beans, Red Quinoa, and Red Bell Pepper.

Substitute some of the water, broth or stock with ale and when done cooking, add shredded smoked cheddar cheese for a delicious cheesy beer soup!